Deep-fried pork is one of the famous traditional dishes of Chenzhou city. It is used to be cooked before the Spring Festival and is treated as one of the major dishes for the Spring Festival. Its cooking method is as follow: cutting the pork into rough square shapes weighed about 1-2 half kg/pc; boiling it with white radish; dipping in soy sauce; frying by boiled oil; and drying it by hanging on eaves. People just need to cut a piece of it to braise it with some dosing as anise if they want to eat it.